Dessert trends for 2010
Good old-fashioned cookies and cake will never go out of style, but these classics must now compete with trendy treats that capture the collective sweet-tooth. According to The Food Channel’s “Top 10 Dessert Trends for 2010” list, bite-size chocolate cake, beer for dessert and new flavor combinations are just some of the latest sweets to come out of the pastry kitchen.
- Unusual combinations: Creative flavor combinations can update any tired old dessert. Bacon and chocolate, chocolate and chili, Cream of Crab ice cream or Caramel Apple with Crushed Wasabi peas are just a sample of new flavor profiles.
- Macarons: Not to be confused with the coconut-covered macaroons, these macarons are tiny, buttercream filled desserts that come in an array of pastel colors. Up until a few years ago, macarons could only be found in Paris but have now spread like chocolate icing throughout the U.S.
- Beer for dessert: Dessert and wine have always gone hand-in-hand. Recently, beer has burst onto the scene through dessert pairings and as a dessert ingredient. Beer paired with bread pudding, beer ice cream and beer floats are just some of the ways in which beer is being showcased in the world of sweets.
- Deconstruction: This trend is all about the essence of desserts. Chefs are breaking down traditional desserts and presenting them in new and exciting ways.
- Move over taco truck: Street vendors are no longer limited to hot dogs and ice cream as the food truck scene continues to evolve. Now cupcakes, cookies and crème brulee can be found on wheels.
- Evolving desserts: Natural selection and creativity are the defining characteristics of this trend. Lately, everyone is combining everything they can find in search of the next dessert masterpiece.
- Right out of the oven: Nothing can compare to the taste of a pastry right out of the oven. Instead of buying pie that was baked ages ago in a factory miles away, consumers are supporting small, local bakeries.
- Bite-sized desserts: The small plate trend has carried over to the finale of the meal as well. Bite-sized cakes satisfy cravings without expanding the waistline or depleting the wallet.
- Fizzy floats: Everything tastes better with ice cream, and soda is no exception. As scoops of sorbet and ice cream get plopped into carbonated drinks (including beer), it’s clear that floats are hot.
- Ice cream sandwiches: Artisan ice cream sandwiched between two mini brioche or brownies is only a glimpse into the modern ice cream sandwich. Unusual ice cream flavors and different ingredients bring ice cream sandwiches into the 21st century.
Source: The Food Channel